Smoky Tomato Spaghetti

Name: Smoky Tomato Spaghetti
Total time: 2 hours 45 minutes
Yield: 8–10 servings
Ingredients: 3 28-oz. cans whole peeled tomatoes, preferably San Marzano; 8 oz. smoked bacon (about 8 slices), finely chopped; 2 medium onions, peeled, halved through root ends; 2 medium shallots, peeled, halved through root ends; 10–12 garlic cloves, coarsely chopped; 1 7-oz. can chipotle chiles in adobo, chiles finely chopped, sauce reserved; 1 Tbsp. smoked paprika; 2 oz. basil (about half of a small bunch), plus leaves for serving; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; Freshly ground pepper; 1½ lb. spaghetti; 5 Tbsp. unsalted butter

By Silver Iocovozzi

August 6, 2024

Smoky tomato spaghetti in a bowl with a fork.

Photograph by Tonje Thilesen, Food styling by Lauren Stanek, Prop styling by Charlotte Autry

“I usually make this sauce in huge batches for the restaurant,” says Silver Iocovozzi, chef at Neng Jr.’s in Asheville, North Carolina. “I also usually fire it on the smoker and let it roll for a very long time.” To achieve that smoky note entirely indoors, this recipe taps a trio of flavorful ingredients: smoked bacon, smoked paprika, and chipotles in adobo. This recipe readily halves to serve 4; if you’re making the full yield for a crowd, use the biggest pot you have!